Lallemand WildBrew™ Sour Pitch Lactobacillus Plantarum - 10 grams

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Product details

WildBrew™ Sour Pitch Lactobacillus Plantarum is a dry version of lactic acid bacteria that homebrewers can use for various souring techniques. It produces a clean and balanced citrus flavor profile typical of both traditional and modern sour beer styles. When inoculated at optimal temperature and the right conditions, it is a powerful, safe and easy way to handle bacteria for various beer souring techniques, such as a typical kettle souring process.

WildBrew™ Sour Pitch is a ready-to-use, high-performance, and high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles.  Focus on your creativity and style and let WildBrew™ Sour Pitch do the rest.

The recommended inoculation rate is 1 gram/~2.5 gallons or 10 grams/~25 gallons. Lallemand’s recommendation is 10g/hL.

Styles that can be brewed with WildBrew™ Sour Pitch include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA. WildBrew™ Sour Pitch will deliver unmatched consistency, effortless application, fully assured performance and unparalleled purity for brewing the sour beer style of your choice.

Additional information

SKU

Y030

Customer Reviews

Based on 4 reviews
75%
(3)
25%
(1)
0%
(0)
0%
(0)
0%
(0)
C
C.M.
It worked just right

Took a couple days trying to keep the preboil wort temperature up during the winter but this is one of my best beers according to my wife.

C
C.B.
Worked excellently

Took my pH 6 wort(5 gallons) down to 3 in approximately 48 hours at 90-110F(my garage). Super smooth flavor for the low acidity.

R
R.G.
Great For Kettle Souring

Like it much better then the liquid. Has a crisp clean taste.

a
a.a.
Sour beer lacto

Worked well for kettle sour.

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Lallemand WildBrew™ Sour Pitch Lactobacillus Plantarum - 10 grams

Lallemand WildBrew™ Sour Pitch Lactobacillus Plantarum - 10 grams

Customer Reviews

Based on 4 reviews
75%
(3)
25%
(1)
0%
(0)
0%
(0)
0%
(0)
C
C.M.
It worked just right

Took a couple days trying to keep the preboil wort temperature up during the winter but this is one of my best beers according to my wife.

C
C.B.
Worked excellently

Took my pH 6 wort(5 gallons) down to 3 in approximately 48 hours at 90-110F(my garage). Super smooth flavor for the low acidity.

R
R.G.
Great For Kettle Souring

Like it much better then the liquid. Has a crisp clean taste.

a
a.a.
Sour beer lacto

Worked well for kettle sour.